-
Údarás Sábháilteachta Bia na hÉireann - Tuarascáil Bhliantúil 2021
Le linn 2021, chuir Údarás Sábháilteachta Bia na hÉireann clár oibre suntasach ar fáil, deartha chun tomhaltóirí a chosaint.
View this page -
Monitoring Sodium and Potassium in Processed Foods
The purpose of this report is to provide an overview of the results obtained in the FSAI salt monitoring surveys which have been conducted on annual basis since 2003.
View this page - Guidance Note 39 Guidance for Food Business Operators Supervised by the Health Service Executive on View this page
-
Survey of Plant-based Fermented Beverages Available on the Irish Market
MONITORING & SURVEILLANCE SERIES
View this page -
Food Hypersensitivity
Food allergy and intolerance
View this page -
The National Control Plan for Ireland 2017-2022
The single integrated multi-annual national control plan, hereafter referred to as the National Control Plan (NCP), presented by Ireland for the period from 1st January 2018 to 31st December 2022.
View this page - Protein Infographic View this page
-
Survey of the Microbiological Safety of Refrigerated Ready-to-eat (RTE) Spreads and Dips (18NS5)
In recent years a number of ready-to-eat (RTE) spreads and dip have been linked to foodborne illness worldwide.
View this page -
Decision Tree and Calculator for Determining Food Product Reformulation Baseline
Over four years (2021-2025), the Department of Health aims to reduce calories, saturated fat, sugar and salt in the Irish diet.
View this page -
Food Reformulation Task Force: A Technical Report on the Methodology for Setting Nutrient Baseline V
The Food Reformulation Task Force will implement the Roadmap for Food Product Reformulation and monitor progress made in reducing energy (calories), saturated fat, sugar and salt in processed packaged food.
View this page
